Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
1 pound ground beef
1 can (15 ounces) black beans
1 can (4 ounces) chiles
2 cans (14 ounces each) fire-roasted diced tomatoes, divided
1 can (15 ounces) whole kernel corn
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon taco seasoning
6 cups shredded cheese
18 taco-sized tortillas of choice
fresh cilantro, for garnish
sour cream, for serving
Heat oven to 350 F.
In large skillet, brown ground beef; drain grease. Add black beans, chiles with juices, 1 can tomatoes with juices, drained corn, garlic powder, onion powder and taco seasoning.
Open remaining can of tomatoes; take out half and set aside. Add remaining half with juices to beef mixture. Mix well and turn off heat.
In 9-by-13-inch pan, line bottom with six tortillas, slightly overlapping. Cover with 1/3 of beef mixture and top with 2 cups shredded cheese. Repeat with remaining ingredients then top with reserved tomatoes.
Cover pan with foil and bake 30-40 minutes. Garnish with cilantro and serve with sour cream.
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